Spring frittata with purple cauliflower and green beans

I’m not entirely sure this merits a recipe, but it certainly merits a photo. So I might as well explain how I made it.

We’ve been buying purple vegetables since we discovered them at the Friday farmer’s market in the Tel Aviv port. They definitely liven up any meal. And yes, it seems the color of the cauliflower bled slightly onto the egg.

About the quantities: I didn’t actually measure, but if I had to guess, I’d say I used about 100 grams each of cauliflower and green beans, and a few tablespoons of chopped herbs.